Marcella recommends spaghettini, the thin version of spaghetti as the preferred pasta for this sauce. I didn't think this was significant until the penultimate step in the recipe, when the sauce is combined with the cooked pasta and all the strands of the pasta are coated. The thinner the pasta, the more sauce on the pasta, the better the end result. Good advice, Marcella.
One ingredient in the photo below is problematic for my spouse. She doesn't care for anchovies in any form. Ah well, in this enterprise my loyalty belongs to Marcella. By the way, Marcella provides detailed directions on the preparation of the anchovy fillets when purchased in large tins under salt. The only anchovies available in my area are packed in oil in smaller tins.
Step 3 in the recipe directions results in this rather unusual apparition - a homemade double-boiler.
The sauce - oil, garlic, anchovies, salt, pepper and tomatoes - cooking at a steady simmer for 20 to 25 minutes.
The final result.
The most surprising ingredient in this recipe is one that isn't there. No grated cheese. I had to check a couple of times to make sure I hadn't missed it.
What did my spouse, the anchovy-phobe, think of this dish? "It's delicious," was her first comment. No problems with anchovies when prepared like this.
This recipe is easy to prepare and the results are excellent - a winning combination. Thanks Marcella.